Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Main Ingredients
- 1 pound dried green split peas, rinsed
- 1½–2 cups cooked ham, diced (or 1 ham bone)
- 1 bay leaf
- ½ teaspoon dried thyme
Liquids and Fats
- 2 tablespoons olive oil or butter
- 6 cups chicken broth
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
- Add Remaining Ingredients: Incorporate rinsed split peas, chicken broth, diced ham or ham bone, bay leaf, and dried thyme into the pot. Stir everything together.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 60 to 75 minutes. Stir occasionally to prevent sticking and cook until the split peas are very tender and the soup has thickened.
- Finish and Season: Remove the bay leaf and ham bone if used. Season the soup with salt and black pepper to your preference. For a creamier texture, you can blend part of the soup using an immersion blender or by carefully transferring to a countertop blender.
- Serve: Ladle the hot soup into bowls and enjoy immediately for best flavor and warmth.
Notes
- The soup thickens as it cools; add extra broth or water when reheating to loosen if necessary.
- For extra smoky flavor, consider adding a pinch of smoked paprika during cooking.
- Leftover cooked ham works perfectly for this recipe, making it a great way to use up leftovers.
- The soup stores well in the refrigerator for up to 4 days, or it can be frozen for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
